Fresh mozzarella and tomato paninis
⅛ tsp, freshly ground
4 oz, cut into eight 1/2-inch-thick pieces
Whole milk mozzarella cheese
2 oz, fresh, thinly sliced
1 cup(s), baby leaves
1 medium, cut into eight thin slices
Olive oil cooking spray
1 medium clove(s), peeled and cut in half
- Preheat outdoor grill (or grill pan or skillet).
- In a small cup, stir together vinegar, oil, oregano, salt and pepper until blended. Brush mixture onto 1 side of each slice of bread.
- To make each sandwich, layer 1/4 of cheese over brushed side of bread and then top with 2 tomato slices and 1/4 cup of arugula. Top with another slice of bread, brushed side down and then coat sandwiches with cooking spray. Repeat with remaining ingredients.
- Grill, lightly pressing with a spatula from time to time, until bread is toasted and cheese melts, about 1 to 2 minutes per side; rub grilled bread with garlic clove.
- Serving size: 1 sandwich